Kung Pao Lamb

2 tablespoons peanut oil

500g lamb leg steaks, thinly sliced

1 red onion, halved, cut into thin wedges

1 red capsicum, seeded, thinly sliced

80g (½ cup) roasted unsalted peanuts

2 garlic cloves, crushed

2 teaspoons crushed chilli

2 teaspoons finely grated fresh ginger

185ml (¾ cup) chicken stock

2 tablespoons oyster sauce

1 ½ tablespoons hoisin sauce

1 tablespoon cornflour

6 shallots, trimmed, thinly sliced diagonally

Steamed white rice, to serve

Crushed chilli, extra, to serve

Hoisin sauce, extra, to serve

Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.

Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.

Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot. Serve with rice and extra crushed chilli and hoisin sauce.